Nashville Hot Chicken and Waffle Sandwich

Marinate the Chicken: In a bowl, submerge the chicken thighs in buttermilk and hot sauce. Ensure they're well coated. Cover and refrigerate for at least 1 hour, or preferably overnight. (1 hour+)

Prepare the Waffle Batter: In a separate bowl, whisk together the waffle mix, water, egg, and vegetable oil until you achieve a smooth, consistent batter. (5 minutes)

Preheat and Cook Waffles: Preheat your oven to 250°F (120°C). Simultaneously, preheat a mini waffle maker according to the manufacturer's instructions. (10 minutes)

Waffle Perfection: Lightly coat the waffle maker with cooking spray. Cook waffles one at a time until they reach a beautiful golden brown. Place the cooked waffles on a baking sheet and keep them warm in the preheated oven. (2-3 minutes per waffle)

Heat the Frying Oil: In a deep cast iron skillet or Dutch oven, heat approximately 3 inches of oil to 350°F (175°C). Use a thermometer to ensure accurate temperature. (10 minutes)

Prepare the Dredging Station: In a shallow dish, combine the flour, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper. Mix well. (3 minutes)

Double Dredge the Chicken: Remove chicken thighs from the buttermilk mixture, allowing excess to drip off. Coat each thigh lightly in the flour mixture, shaking off any excess. Repeat this process for a double coating – dip back in the buttermilk mixture and then the flour mixture. Place the coated chicken on a wire rack set inside a rimmed baking sheet. (15 minutes)

Fry the Chicken: Carefully fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170°F (77°C). Turn the chicken 2 to 3 times during frying, ensuring even cooking. Each batch should take about 8 minutes. (8 minutes per batch)

Drain and Season: Drain the fried chicken on a clean wire rack set inside a paper towel-lined baking sheet to remove excess oil. (5 minutes)

Prepare the Hot Oil Glaze: In a medium bowl, combine the remaining paprika, garlic powder, salt, and pepper with the cayenne pepper and brown sugar. Carefully whisk in 1 cup of the hot frying oil. (5 minutes)

Glaze the Chicken: Brush each fried chicken thigh generously with the spicy oil mixture, ensuring it's evenly coated. (3 minutes)

Maple Spice Drizzle: Stir maple syrup into the remaining spice mixture to create a delectable drizzle. (2 minutes)

Assemble the Sandwich: Place 1 piece of glazed chicken on a warm waffle. Top with ¼ cup of coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture. Place a second waffle on top to create a sandwich. Repeat with the remaining ingredients and serve immediately. (5 minutes)